Shrimp Panzanella

Shrimp Panzanella

2 Reviews
From: EatingWell Magazine, May/June 2010

This fresh-tasting panzanella (Italian bread-and-tomato salad) is made with shrimp, olives and plenty of herbs. You'll need olives packed in flavorful brine to make the dressing. For convenience, buy shrimp already peeled and cooked. Sometimes the best-tasting precooked shrimp is sold frozen. Soak in cold water for 10 minutes to defrost. Recipe by Nancy Baggett for EatingWell.

Ingredients 6 servings

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  • 4 tablespoons extra-virgin olive oil, divided
  • 1 clove garlic, peeled and halved
  • 4 cups ½-inch crusty multigrain bread cubes, preferably day-old
  • 1 pound coarsely chopped peeled cooked shrimp (see Note)
  • 4 large ripe but firm tomatoes, coarsely chopped
  • 2 large green, red and/or yellow bell peppers, diced
  • ¾ cup chopped fresh parsley
  • ¼ cup chopped fresh chives
  • ¼ cup sliced pitted Kalamata olives, plus ¼ cup olive brine
  • 3 tablespoons red-wine vinegar
  • 1½ teaspoons chopped fresh thyme or ¾ teaspoon dried
  • Freshly ground pepper to taste
  • 4 cups mixed salad greens


  • Active

  • Ready In

  1. Preheat oven to 350°F.
  2. Drizzle 2 tablespoons oil on a rimmed baking sheet. Mash garlic into the oil with a fork to infuse it with flavor; discard the garlic. Stir bread cubes into the oil until lightly coated. Bake, stirring every 5 minutes, until very crisp, 12 to 15 minutes. Let cool completely.
  3. Combine shrimp, tomatoes, bell peppers, parsley, chives, olives and olive brine, vinegar, thyme and the remaining 2 tablespoons oil in a large bowl. Season with pepper. Let stand for at least 10 minutes to blend the flavors.
  4. Toss the croutons with the shrimp mixture and serve the salad over greens.
  • Make Ahead Tip: Store croutons (Step 2) airtight at room temperature for up to 1 week. Cover and refrigerate the shrimp mixture (Step 3) for up to 1 day.
  • Ingredient Note: Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Look for shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America—it's more likely to be sustainably caught.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Serving size: about 1¾ cups
  • Per serving: 264 calories; 13 g fat(2 g sat); 5 g fiber; 21 g carbohydrates; 16 g protein; 114 mcg folate; 95 mg cholesterol; 7 g sugars; 1 g added sugars; 3,078 IU vitamin A; 78 mg vitamin C; 120 mg calcium; 2 mg iron; 804 mg sodium; 694 mg potassium
  • Nutrition Bonus: Vitamin C (130% daily value), Vitamin A (62% dv), Folate (28% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 1 vegetable, 2 lean meat, 2 fat

Reviews 2

July 28, 2010
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By: EatingWell User
I cut the recipe in half and still made a meal for two for two nights. This salad is delightful and refreshing. Perfect for summer! I made with fresh wild shrimp, so easy to prepare. Thank you so much. I will use this recipe again and again.
July 21, 2010
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By: Myna
I've made this 4 times, and we've really liked it each time. It's light and refreshing, but also filling so that we aren't hungry again too soon. My husband would prefer more olives, or a touch of salt at the table.
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